Boerewors on the Braai (Even in the English Winter)

The Saffa influence is clearly here in England. The boerewors in the picture was sourced from our local butcher in England. And good ‘wors it was too. I’m told that his first 20kg production of boerewors sold out in 2 hours, based solely on word of mouth and facebook!

In fact, the sun dared to come out on a Sunday afternoon in late January. Winter or not, we lit the fire and cooked up a sample of the sausage. Great way to spend a Sunday.

About Boerewors

If you have visited South Africa, or been to a South African braai (barbecue, but no hamburger allowed 🙂 ) you may have eaten boerewors. If not, it was almost certainly offered. It is commonly eaten in the Southern African region, largely in South Africa and Zimbabwe, and also common in Botswana and Namibia. As people have migrated from those regions they have taken their favourite recipes with them, so it is available in many parts of the world where you will find South Africans. In fact the name comes from the afrikaans “boer”(farmer) and “wors”(sausage).

Boerewors is made primarily of beef, often with pork or lamb, sometimes with a mixture of both, with a mixture of spices. Each boerewors maker has his/her own preferred mix, so it can be a challenge to find the ideal taste.

Cook boerewors on the braai for best results, but cook like any other sausage in the oven or on the stove.